1/3 cup extra virgin olive oil
3 garlic cloves ( I added more!)
1 lb shrimp, peeled, deveined and tails removed
2/3 cup clam juice ( or chicken broth)
1/3 cup white wine
1 cup heavy cream
1/2 cup parmesan cheese, freshly grated
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
8 ounces pasta, cooked and drained, I used linguine
Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
Add clam juice (or chicken broth) and bring to a boil.
Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
Reduce heat to low; add cream, stirring constantly.
Add cheese, stirring until smooth. Cook until thickened.
Add shrimp back in to sauce. Heat thoroughly.
Add remaining ingredients except pasta.
Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
Serve with additional grated parmesan cheese.